Cuban Cafe Con Leche Ice Cream Recipe With Froth Sauce - Espresso Ice Cream Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream is dairy-free and adds a tropical flavor.

espresso

🥗Healthier: strong brewed coffee

💰Cheaper: instant coffee

Instant coffee is more accessible and can provide similar flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often less expensive than extract.

Combine heavy cream and sweetened condensed milk in a mixing bowl.

Brew espresso and let it cool slightly.

Add the brewed espresso to the cream mixture and stir until well combined.

In a separate bowl, whisk together milk, vanilla extract, sugar, and salt until sugar dissolves.

Add the milk mixture to the cream and espresso mixture and stir until fully incorporated.

In a small bowl, whisk egg yolks until smooth.

Temper the egg yolks by slowly adding a small amount of the cream mixture while whisking continuously.

Gradually add the tempered egg yolks back into the cream mixture, stirring constantly.

Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until thickened.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours.

Before serving, let the ice cream sit at room temperature for a few minutes to soften.

Cooking Techniques

Spice Level:

Allergens